Triple Chocolate Chip Cookie
Updated: Jan 27, 2021
This is an ultimate jumbo cookie that I make time and again whenever the cravings kick in. Instead of adding the butter straight in, make a beurre noisette (French for hazelnut butter) that adds in an aromatic nutty flavor to the cookie. This cookie is completely nut free and the kids and adult alike will totally love it!
Quantity of cookies depend on the size of your cookie
220 g Unsalted Butter
200 g Castor Sugar
150 g Dark Brown Sugar
1 tsp Vanilla Bean Paste
50 g Egg (1 Egg)
350 g Plain Flour
3 g Baking Powder
3 g Bi-carb Soda
3 g Smoked Salt (Applewood)
100 g Callebaut Gold Choc
100 g Venezuela 72% Dark Choc
50 g Java Milk Chocolate 33%
1. Start by making a beurre noisette (hazelnut butter) in a saucepan. Keep boiling the butter until it turns in to a nutty brown colour. Strain the butter and set aside to cool to below 45°C.
Note: Keep gently stirring the butter over the stove to prevent it from catching at the base. The butter will rise and bubble and once you can smell a nutty aroma, turn of the heat. The butter should have a slight brownish color to it at this point but not blackened. Adding the butter while it is still very hot will create a greasy cookie.
2. Place sugars, cooled beurre noisette, and egg in a stand mixer bowl with a paddle attachment and mix until combine.
3. Add in the flours, bicarb and baking powder and mix until they just come together and form in to a dough (do not over mix).
4. Add in the chocolate chips and mix until well incorporated.
5. Weigh 165 g x 7 cookie. Roll them in to individual balls. These are super large cookies, weigh less for smaller size cookies.
Wrap the cookie balls on the tray and place in the fridge for at least half an hour or even overnight to rest the dough.
Meanwhile, preheat oven to 170°C.
6. Once the dough have rested, remove the tray from the fridge and bake the cookies while it is still cold from the fridge.
7. Bake cookies in the pre heated oven for 12 minutes, remove the tray from the oven and gently press the top flat, then place it back in to the oven for another 3 to 6 minutes.
The cookie should still feel soft to the touch and looks like it is under baked but will harden as it cools.
Note: Different size cookies will require a different baking time. If you want a chewy and soft cookie, bake for a shorter time. The cookie should still be slightly soft out from the oven and will hardened once it is cooled. Bake longer for a crunchier cookie.